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My Mom's Venezuelan Chupe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy Venezuelan chicken noodle soup with corn, onion, potatoes, butter, milk, and melted mozzarella.
Ingredients:
  • 0.25 cup butter
  • 1 large onion, chopped
  • 3 russet potatoes, peeled and diced
  • 3 skinless, boneless chicken breast halves, diced
  • 8 cups water
  • 2 cups frozen corn
  • salt to taste
  • ground black pepper to taste
  • 0.5 cup milk, or to taste
  • 4 (1 ounce) pieces mozzarella cheese sticks, coarsely chopped
Instructions:
  • In a large pot over medium heat, melt butter. Add potatoes and onion and cook until tender but not brown, stirring constantly for about 5 minutes. Increase heat to medium-high, then add chicken and cook until white, for 7 to 10 minutes. Bring water to a simmer, then add corn and let the soup simmer again.
  • Season the soup with a pinch of salt and pepper, then luxuriously swirl in some milk and melt in gooey mozzarella cheese.

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